Name: Aloo Gosht (North Indian Lamb Curry)
Yield: 8 servings
Cuisine: Cooking Method
Ingredients: 30.00 ml oil; 1.00 onion chopped; 2.00 bay leaves; 1.00 kg lamb knuckles; 8.00 ml coriander ground; 8.00 ml cumin seeds; 3.00 ml turmeric; 10.00 ml garam masala; 4.00 potatoes cubed; 410.00 g tinned tomatoes chopped; 3.00 green chilli chopped; 4.00 garlic cloves, crushed; 3.00 cm fresh ginger grated; 15.00 ml tomato purée; 15.00 ml tomato paste; 250.00 ml water

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Ingredients (16)

30.00 ml	oil
1.00	onion — chopped
2.00	bay leaves
1.00 kg	lamb knuckles
8.00 ml	coriander — ground
8.00 ml	cumin — seeds
3.00 ml	turmeric
10.00 ml	garam masala
4.00	potatoes — cubed
410.00 g	tinned tomatoes — chopped
3.00	green chilli — chopped
4.00	garlic — cloves, crushed
3.00 cm	fresh ginger — grated
15.00 ml	tomato purée
15.00 ml	tomato paste
250.00 ml	water

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Method:

Heat oil in a saucepan and add onions, bay leaves and lamb. Cook over a medium heat until meat is browned. Stir in coriander, cumin, turmeric and garam masala and cook for 1 minute. Add potatoes and fry until browned. Add tomatoes, chillies, garlic and ginger. Cook until oil separates from sauce.

Stir in tomato purée, tomato paste and water. Bring to the boil, cover pot tightly, reduce heat and simmer for 1 hour, or until sauce is thickened and meat is tender. Keep replenishing with water if stew becomes dry.
Serve on rice or with roti.